Rhode Island Clam Cakes
Golden, craggy fritters studded with chopped clams and fried until crisp outside and tender within, sold by the dozen at shore shacks along the coast.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 250 kcal
Equipment
- •Deep fryer or heavy pot
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 250 kcal
- fat
- 13
- carbs
- 24
- protein
- 9
- calories
- 250
Instructions
- 1
Whisk the flour, baking powder, salt, and pepper together in a bowl.
- 2
Beat the eggs and milk together in a separate bowl.
- 3
Stir the wet and dry mixtures together until just combined. Gently fold in the chopped clams with their juice.
- 4
Heat oil in a deep pot on the stovetop to 365°F.
- 5
Drop tablespoons of batter into the hot oil, a few at a time.
- 6
Fry until deep golden brown, turning once, for about 3-4 minutes total.
- 7
Lift them out with a slotted spoon. Drain on paper towels.
- 8
Serve warm, ideally alongside chowder (a rich seafood soup).
Chef's tips
Keep the oil steady at 365°F so the cakes cook all the way through without burning the outside.
Storage
Store leftovers in the fridge for up to 2 days.
Reheating
Reheat in a 375°F oven until crisp again, about 8 minutes.
Common mistakes to avoid
- •Mixing the batter too much, which makes the cakes heavy and dense.
- •Frying at too low a temperature, which makes the cakes soak up extra oil.
Serving suggestions
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